Sort ingredients
aidantb8
QR Code
Listen
Pdf
Marinate chicken thighs with yogurt, lemon juice and the spice listed above and air fry for 12 minutes at 400 F.
Heat 2 tbsp oil in a large skillet or pan over medium heat. Add the whole spices listed above and toast the spices (~30 seconds) then add in the roughly sliced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ginger, and green chili (if using), tomato paste, and ¼ cup water. Sauté for another 1-2 minutes until fragrant.
Remove the bay leaf and black cardamom pod and add the rest into a blender and blend until smooth.
Pour the mixture back in the pan and add ½ cup water, the spices listed above, 2 tbsp of salted butter, ½ cup of heavy cream and 2 tbsp kasoori methi. Cook for 4-5 minutes on medium heat and let the gravy get thick.
Take the chicken out of the air fryer and roughly chop it into bite size pieces, add the cooked chicken to the sauce and stir to coat evenly. Let it simmer for 1-2 minutes.
Taste and adjust seasoning with salt and sugar if needed.
Garnish with fresh cilantro. Serve hot with steamed basmati rice, naan, or roti.